Slow Cooker Cannellini Bean and Kale Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.2
  • Total Fat: 9.4 g
  • Cholesterol: 6.6 mg
  • Sodium: 608.6 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 11.8 g
  • Protein: 15.8 g

View full nutritional breakdown of Slow Cooker Cannellini Bean and Kale Soup calories by ingredient
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adapted from Kalyn's Kitchen adapted from Kalyn's Kitchen
Number of Servings: 6


    2 T olive oil
    2 medium onions, chopped small
    2 T minced garlic
    2 tsp. dried Italian Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
    1/2 tsp chili flakes
    2 cans (15 oz. can) Cannellini beans and juice - no salt added
    1 can (28 oz.) whole tomatoes with juice, crush with a fork
    8 oz. finely chopped kale, washed if needed (about 8 cups finely chopped kale)
    6 cups vegetable stock
    4 fresh sage leaves
    1-2 pieces of Parmesan rind to add flavor


Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown. Add the garlic, Italian Seasoning, chili flakes and saute 1-2 minutes more, being careful not to let the garlic brown. Put onions and garlic into the slow cooker.

While the onions are cooking use an immersion blender or food processor to puree the cannellini beans and juice, keeping them a little chunky if you prefer.

Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you're using garden kale.

Put the pureed beans, chopped kale, vegetable stock, canned tomatoes and juice, and sage leaves into the slow cooker with the onion mixture. (Add one or two pieces of Parmesan rind if desired for extra flavor.) Cook 4 hours on high or 8-10 hours on low. Salt to taste when soup is done. Serve the soup hot, with strips of Parmesan shaved over if desired.

Serving Size: Makes big hearty bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

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